Matapa Moçambicana (Cassava Greens Simmered in Roasted Peanut & Coconut Milk) – Authentic Mozambique Recipe
Maputo’s iconic national dish where tender greens simmer in a lush, velvety peanut and coconut cream sauce.
- Country of Origin
- 🇲🇿 Mozambique (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely chopped cassava leaves (or spinach/collard greens), Ground roasted peanuts, Thick coconut milk and white rice, 6 cloves garlic, Sweet onion
Ingredients for Matapa Moçambicana (Cassava Greens Simmered in Roasted Peanut & Coconut Milk) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely chopped cassava leaves (or spinach/collard greens), prepped into bite-sized pieces
- 1.5 cups ground roasted peanuts, washed and trimmed
- 1 cup thick coconut milk and white rice
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves garlic
- 1.5 tbsp traditional Mozambique seasoning (sweet onion, malagueta chili hint, sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves (or spinach/collard greens) for 5 minutes.
- Add minced onion, garlic, 6 cloves garlic, and sweet onion, malagueta chili hint, sea salt, stirring for 2 minutes until deeply aromatic.
- Add ground roasted peanuts and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in thick coconut milk and white rice right before serving warm.